Shaved parsnip and carrot chips

It’s been a stunning weekend on the Gold Coast! As it’s my last semester of university I’ve been making the most of the time with my friends. It’s an exciting time for us all to be moving onto the next stage of our lives, but is also marks the ‘end of an era’.

With this in mind I had some friends over for dinner last night and everyone contributed a delicious dish. I made my vegan spelt pizzas as they are simple yet tasty and don’t require hours of cooking.

Delicious dinner!

Now onto the shaved parsnip and carrot chips recipe. A few weeks ago now I made these as I felt like something crunchy – they are a great substitute for potato chips!

Shaved vegetables!

To shave the parsnip and carrots, I used a vegetable peeler as it ensures an evenly sliced chip.

Coated in coconut oil

Try not to overcrowd the baking tray as then the chips won’t become crunchy.

Crispy chips.

These are best eaten immediately otherwise they will lose their crunch.

Shaved parsnip and carrot chips

Serves 2 as a snack or serves 4 as a main meal accompaniment 


  • 1 parsnip, washed and peeled
  • 2 carrots, washed and peeled
  • Coconut oil
  • Salt and pepper


  1. Preheat oven to 180C/350F and line two baking trays with baking paper.
  2. Using a vegetable peeler, shave the parsnip and carrots.
  3. Lightly coat with coconut oil and place on lined baking trays.
  4. Bake for approximately 20 minutes, turning every 6-7 minutes to make them crispy.
  5. Season with salt and pepper and serve! Enjoy!

Served on top of grass-fed beef.

They can be eaten by themselves as a snack or on top of beef or fish to keep your dinners interesting!

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Paprika chicken, sweet potato, parsnip, lime and basil salad

I love making salads that are complete meals, not just an accompaniment to a meal. This makes life so much easier and encourages people to eat more vegetables.

This salad is full of contrasting flavours which somehow all come together to complement one another. It’s a tasty salad that can be served all year round.

Paprika sweet potato

Paprika is an earthy spice that really gives this salad depth and an element of warmth.

Paprika chicken strips

The chicken adds an element of protein to the salad. If you don’t have any or want to make it vegan, you can use chickpeas instead.

Parsnip and sweet potato all cooked

I think people often overlook cooking with parsnips. This vegetables belongs to the carrot family and is high in vitamin C. When cooked it takes on a sweet nutty flavour which really complements the flavour of the sweet potato.

Vibrant greens

The green beans, basil and spring onion really bring a freshness to this salad, both in colour and taste.

Tasty, healthy salad

This salad can be stored in a sealed container in the fridge for up to two days.

Paprika chicken, sweet potato, parsnip, lime and basil salad

Serves 4


  • 2 organic chicken breasts, cut into strips
  • 4 TBSP paprika
  • 1 large sweet potato, washed and finely sliced
  • 1 parsnip, washed and finely sliced
  • 4 TBSP coconut oil
  • 1 cup green beans, washed and ends cut
  • 4 sprigs of spring onion, washed and finely sliced
  • 1/2 cup fresh basil leaves, washed and roughly chopped
  • 2 TBSP pumpkin seeds
  • 1/2 lime, juiced
  • 4 TBSP olive oil
  • 1 tsp salt
  • 1 tsp pepper


  1. Preheat oven to 180C/350F and line two baking trays with baking paper.
  2. Coat parsnip and sweet potatoes in 2 TBSP of paprika and 2 TBSP coconut oil.
  3. Place on prepared baking tray and bake for 20 minutes, turning them over at 10 minutes.
  4. Coat chicken strips in 2 TBSP paprika.
  5. Heat a large frypan over medium heat and add 2 TBSP coconut oil.
  6. Cook chicken strips for 5 minutes or until golden and no longer pink the middle.
  7. Combine green beans, spring onion, basil and pumpkin seeds in a large bowl. Then add cooked sweet potato, parsnip and chicken and toss until well combined.
  8. Whisk lime juice, olive oil, salt and pepper together. Then pour dressing over salad.
  9. Enjoy!

Do you prefer to make salads as a complete meal, or as an accompaniment?

Sweet potato and parsnip chips

I’ve nearly finished another semester of university! These last few weeks have been very busy with assessment and for some reason I have been craving chips. To satisfy this craving, I made some sweet potato and parsnip chips as a healthier alternative to potato chips. These definitely hit the spot and when served with homemade guacamole and hummus it definitely couldn’t get much better!

These are great served for lunch, as a side to a meal, an afternoon snack or even as nibbles when entertaining.

Scattered for baking

I like to keep the skin on my sweet potatoes and parsnips as it adds texture, however you can peel them if you prefer.


The lime juice really brings out the flavours of the avocado, I prefer to use it over lemon.

Rustic lunch

It is best to eat these chips straight away otherwise they will soften. If there are leftovers, they will keep in the fridge for up to two days in a sealed container.

Sweet potato and parsnip chips

Serves 4


  • 1 large sweet potato, washed
  • 2 parsnips, washed
  • Coconut oil
  • Salt
  • Pepper
  • 1 avocado, ripe
  • 1/2 lime, juiced
  • Salt
  • Pepper
Recipe for Hummus


  • Preheat oven to 210C/450F and line two large baking trays with baking paper.
  • Cut sweet potato and parsnips into 1cm thick chips.
  • Place onto prepared baking trays and coat with just enough coconut oil, salt and pepper.
  • Bake for 15 minutes then flip them with a spatula.
  • Bake for a further 10 minutes or until crispy.
  • Make guacamole whilst waiting by mashing avocado and lime together, then adding salt and pepper to taste.
  • Make hummus as per the linked recipe.
  • Serve chips with guacamole and hummus, enjoy!


  • Make sure you don’t overcrowd the baking trays as the the chips will turn out soft, not crispy
  • If you cut the chips smaller than 1cm make sure you reduce the cooking time

Have you been craving anything out of the ordinary lately?

Lamb, pumpkin and date tagine

When entertaining guests I love choosing a theme for the food as it forces me to try new dishes. Last Saturday night I decided on a Moroccan food theme as the flavours are earthy and warming which were perfect for a rainy winter night.

Traditionally, tagines are cooked in the oven however I was more than satisfied with cooking it on the stove. I still kept the term tagine as it refers to the blend of sweet and savoury flavours, which this dish has.

Browned lamb

It’s important to brown the lamb in batches before slow cooking as it lends the dish a great depth of flavour.

Slow cooking

Slow cooking lamb is well worth the time as it tenderises the meat resulting in it falling apart and melting in your mouth.

Added vegetables

To me, pumpkin and parsnip signify winter as they are earthy vegetables and are the perfect addition to this tagine.

Decorated to serve

The tagine will keep in the fridge for one day in a sealed container.

Lamb, pumpkin and date tagine

Serves 6


  • 1 kg lamb, diced
  • 1 TBSP macadamia oil
  • 1 brown onion, peeled and diced
  • 2 garlic cloves, peeled and crushed
  • 1 TBSP cumin
  • 1 TBSP fresh ginger, peeled and grated
  • 2 tsp paprika
  • 2 cups beef stock
  • 500g pumpkin, peeled and diced into 2cm cubes
  • 3 parsnips, peeled and diced
  • 1 cup dates, pitted and sliced
  • 1/2 cup fresh coriander leaves, washed and roughly chopped
  • Serve with turmeric quinoa


  1. Heat oil in large casserole dish and cook lamb in batches, until brown. Transfer to a plate.
  2. Add onion to the pan and cook for 5 minutes or until brown. Add garlic, cumin, ginger and paprika, cooking until fragrant.
  3. Stir in beef stock and add lamb to the pan. Cover and simmer for 30 minutes.
  4. Add pumpkin, parsnip and dates, and cook for a further 1 hour.
  5. Sprinkle with coriander and serve with quinoa. Enjoy!

If you follow me on Instagram (@emmalaurenfood) or Facebook then you have probably already seen the spread I made for dinner.

Moroccan feast!

Here is a snapshot of the main meal and all the recipes are on their way!